Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR
- Autor
- SHIMIZU, Makoto1 ; BRENNER, Tom1 ; RONGQIANG LIAO1 ; MATSUKAWA, Shingo1
[1] Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan - Fuente
Food hydrocolloids. 2012, Vol 26, Num 1, pp 28-32, 5 p ; ref : 1/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Diffusion NMR Gelation Gellan gum Hydrodynamic mesh size Hydrodynamic screening length Polysaccharide gel
- Palabra clave (fr)
- Gomme gellane Gélification Méthode analyse Polymère Polyoside Solution
- Palabra clave (in)
- Gellan gum Gelation Analysis method Polymer Polysaccharide Solution
- Palabra clave (es)
- Goma gellan Gelificación Método análisis Polímero Poliósido Solución
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 24756222
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.04.001 
https://dx.doi.org/10.1016/j.foodhyd.2011.04.001
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